What Can You Feed Your Sourdough Starter
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When you start getting more comfortable with baking and managing a sourdough starter, you’ll probably start asking some bigger questions: How long can I go without feeding it? Can I change the feeding ratio? What kind of flour can I use?
You’ll hear a lot of sourdough purists tell you there’s not much wiggle room. I’m here to tell you—that’s just not true.
Artesian vs Farmhouse
There’s an artisan, fancy way to manage your starter. And then there’s the farmhouse way. I fall squarely into the latter camp, and I can confidently say: it works just fine.
What is sourdough?
Sourdough is built on wild yeast that lives all around us—in the air and on the flour itself. These yeasts create a live culture, and that culture has some amazing benefits.
First, it’s a natural leavening agent. The lactic acid bacteria digest the flour and release carbon dioxide, which gives us a beautifully risen dough and that light, fluffy texture we all love in bread.
Benefits of sourdough
But sourdough does more than just rise your bread—it helps you digest it. That same fermentation process breaks down parts of the flour, making bread easier on your gut.
And let’s not forget the flavor. Commercial yeast might be fast, but it doesn’t give you that tangy, rustic depth sourdough is known for. That slightly sour smell? That’s lactic acid doing its job—fermenting, flavoring, and adding complexity to everything from your sandwich loaf to your pizza crust.
What kind of flour to feed my sourdough starter?
Now, let’s talk flour.
Yes, you can feed your starter with different flours. In fact, I recommend it. Whole grain flours like rye or whole wheat are packed with nutrients that your starter loves, and they’ll boost activity and flavor. Rye, especially, is a favorite for kicking things up a notch.
Organic and unbleached flours are best because they don’t contain the chemicals that can harm your little yeast buddies. Same goes for water—use filtered if you can. If tap water is all you’ve got, let it sit out overnight so the chlorine can dissipate.
Feeling experimental? Try using alternative flours like oat, rice, sorghum, or amaranth. These are gluten-free, so I recommend testing them in a levain (a small offshoot of your starter) rather than diving in full-force. Since they lack gluten, you’ll want to pair them with the right recipe—but the flavor combinations can be fun to play with.
How to feed your sourdough starter when changing flours
When it comes to feeding, the process is simple. Just swap in the flour you want to try—start with a 50/50 mix with your regular flour to ease your starter into it. Sometimes a starter can get a little sluggish when adjusting to a new food source. Just keep feeding it, keep it warm, and it’ll perk back up in a day or two.
Switching things up now and then is actually great for developing a strong, resilient starter. A mature starter can handle a lot—and the variety will help get it there.
When you’re using your starter, you don’t need to do anything different—just make sure it’s active. I don’t usually do a float test unless I’m trying something new or the starter seems off, but it’s a handy tool. Just drop a bit of starter into water—if it floats, it’s good to go. If not, give it more time.
When to Feed Your Sourdough Starter (The Farmhouse Way)
If you’re going the farmhouse route like I do, feeding your sourdough starter doesn’t have to be overly technical or fussy. You don’t need timers or spreadsheets—just a little rhythm and common sense. A good rule of thumb? Feed your starter when it starts to look hungry. That usually means it’s fallen back down after rising, smells a bit sharp, or has a layer of hooch (liquid) on top. If you keep it on the counter, once a day is enough. If it lives in the fridge, once a week is just fine.
Life gets busy, and sometimes that daily feed doesn’t happen. That’s okay. Sourdough starters are resilient. If you miss a feeding, just scrape off any hooch, give it a good stir, and feed it like normal. It might take a couple feedings to bounce back, but it will. Don’t overthink it—your starter will tell you what it needs if you pay attention. Trust your eyes, your nose, and the feel of your kitchen. That’s the heart of the farmhouse method: intuitive, simple, and built to work with real life.
Let sourdough work with you
If there’s one thing I’ve learned, it’s that sourdough is far more forgiving than people give it credit for. You don’t need to follow strict rules or use fancy techniques to have success. A healthy starter, good ingredients, and a little consistency go a long way.
Don’t be afraid to experiment—change up your flour, test new ratios, play with temperatures, and try something different every now and then. All of it helps you understand how your starter behaves and makes you a more confident baker.
Sourdough isn’t about perfection—it’s about patience, practice, and trusting the process. Keep it simple, stay curious, and let your sourdough routine fit into your real life. The bread will still rise, and the flavor will be all the better for it.
